Deep Dish Apple Pie

A delightful apple pie best eaten warm!


  • for the pastry:
  • 275 g cream flour
  • 75 g icing sugar
  • 1 tsp cinnamon
  • 175 g unsalted butter (cubed and chilled)
  • 1 large egg
  • 2 tblsp cold water
  • for the filling:
  • 10 large apples (half cooking apples and half golden delicious)
  • 50 g butter
  • 100 g caster sugar
  • 1 tblsp cornflour


  1. To make the Pastry:
  2. In a large bowl sieve flour, sugar and cinnamon. Using the tips of your fingers, gently rub the butter into the flour mix until it resembles fine breadcrumbs.
  3. Using a fork, add egg and cold water to bind. Take pastry out of the bowl and gently press it into a ball shape. Cover with cling and put in the fridge for half an hour.
  4. To make the Filling:
  5. Peel and finely slice the apples. Melt the butter in a saucepan and add sugar - cook for 2 mins. Add apples and cook for 5 mins
  6. Add cornflour and stir. Allow to cool.
  7. To assemble the pie:
  8. Preheat oven to 180°C. Line a 10" spring form tin. Fill lined tin with the apples. Roll out remaining pastry to cover the top. Allow to rest for 20 mins
  9. Bake for 30/40 mins.


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